the ph is not dropping its increasing

This isnt the correct way to make the dish.

Can you make a big batch of this and freeze it

Wow YUMMY…better than the ones the original Italian’s do! lol

Yes now you styling. Nice job Chef. You did that. My thang is thyme!!!❤😅

Should of used another type of grill would have been better. They're burnt ❤😅 Probably still taste good 😅

You know what you're doing man. That looks delish

this is a fake genovesa

Bummer the link to the recipe does not work

I respect your recipe but where I am from using metal on metal is haram. Is there a reason why you scrape that metal spoon instead of using wood or heat resistant utensils? The egg got scorched too I see

What cut of beef do you recommend?

So, if we wanted it to be a tad healthier, we'd cook it in boiling water for a few minutes?

รอทัวร์ลง พี่อิ้ง มล ภาสันต์ เลยครับผมมม

Use sodium bicarbonate instead of baking soda, you washed the meat to much. Most Chinese restaurant don't even wash it if it's done correctly.

Give maizena before fry it. Get better

1 tsp per lb of meat would be about 2 1/5 tsp or 16.5 grams per kilogram

Good job 👍

But he says “pH is dropping”. Otherwise, I believe him.

Yeah, brotha you are on some next level Emeril Lagasse sh*t. Well out of my league. Looks absolutely delicious though.

Don’t use water use beer

Do you know those mushrooms are killing people

Thank you man this was easily the best recipe for carbonara I've seen

Wrong …. Drain blood first… then put baking soda and marinade together for a hr… then cook… no frying beef and no baking soda taste….

The way you said ad infinitum made me thumbs down but when you added xanthan gum i gave you the L❤😂

what are the ingredients of your orange sauce beside orange zest and oj?

I’m trying this👍🏻thanks🙌🏻🙌🏻💯

It'd be perfect if you cleaned the guanciale and didn't add the unnecessary salt (the pasta water, guanciale, and pecorino will add enough saltiness to the dish).

So cool!😮

I purchased sirloin tender from Walmart, tried the baking soda, and it didn't work!

Good stuff I tried the recipe it tastes great keep doing you man

Exactly the information i was after, and delivered quickly. Thanks mate 👍

Wow🔥

thank you. You've taught me.

Looks tasty! I appreciate the flavor description of the leek

Hey my hubby family from Monroe!!

pH will increase not decrease, baking soda is alkaline

I love it

Msg is not really good for you

My dude explaining it like poetry

That lemon pesto tastes even better with basil leaves! I make mine with Lemon basil leaves!

I’ve done this way before it works , but the baking soda took all the meat flavour 😢.

Cajun seasoning is not Gullah Geechee 🤬🤬🤬 our ancestors did not have that synthetic high sodium seasoning they had 🧅🧄🧄🌶️🫑🍅. For the record seasoning is the culturally Appropriated versions of our ancestors red pepper mix.

Not the traditional way but still looks 🔥🔥🔥 salute chef!!!

hey came across ur video and I had a chunk of guancialle so I made it with onion . used the box pasta. but im going to try ur pasta recipe.. mine is delicious .. next time im going to get the scallions. or might try Ramps

Yo Paul pierce, that looks good

bro thinks ph drops with baking soda 💀 stop tryna sound sound before you learn your shit

one POUND of butter!😳😬

song?

Acidity dropped but pH rose

I luv this. Thank you